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Key Responsibilities

Operational

• Possess advanced Butcher cutting techniques for beef, pork, poultry, veal, and lamb.
• Accountable for the loading, receiving and safe storage of inventory.
• Control food cost, waste, food safety, handling and sanitation to be in compliance with PH.
• Possess a thorough understanding of how to handle, defrost, prepare and portion all cuts of meat.
• Complete tasks, and work efficiently and productively.
• Possess advanced knife handling skills
• Coordinate and supervise all personnel assigned to assigned section.
• Assign and delegate tasks.
• Conduct portion control reviews on a daily basis to ensure compliance.
• Control production levels.
• Recommend improvements and better cost control.
• Ensure that economical work practices are applied by subordinates, to avoid food waste.
• Prepare Daily Meat Thawing requisitions needed for assigned section production.
• Prepare electronic Daily Meat consumption recap with accuracy.